Vegetable Pilaf and Pan Fried Shrimp

I spent some time racking my brain on Sunday, trying to figure out what I wanted to eat.   I had seen something interesting in food network magazine, but it wasn't entirely what I was looking for.   I also needed something more than just rice with beans and mushrooms.   So I swung by the store for a couple of things and made something up.







Preheat the oven to 350F


Combine:
1/2 oz dried shiitake mushrooms
1.5 cups water

Lid and bring to a boil, then remove from heat and let them sit for 20-30 minutes, while you deal with some other stuff.

If you don't have the means to roast a pepper, then some canned ones will probably do, but your kitchen won't fill up with that wonderful roasted pepper smell.

1/2 red bell pepper, roasted and diced
1 medium yellow onion, diced

1 carrot, diced
1 celery stalk, chopped small
2 cloves garlic, minced
1/4 lb. (a handful) snow peas, cut into short strips

Once the mushrooms are thoroughly soaked, cut the stems off and cut them into thin strips.   Reserve the liquid from the mushrooms and top up with water to 1.5 cups of liquid.   Add a bullion cube to it and heat this liquid while you do the next bit (so you don't crack your dish, if it's not metal).

Heat an oven safe dish with a lid, and add
1T olive oil

Sautee the vegetables (minus the mushrooms and snow peas) until the onions are translucent, but preferably not yet browning.  

Add 3/4 cup medium grain rice, and stir until the rice starts taking on some color.  Add the heated liquid, the mushrooms, the peas, and:

1t thyme
1t turmeric
2t parsley
black pepper to taste

Stir to get everything combined, lid it, and put into the oven to bake at 350F for 25 minutes.

Make sure your shrimp are peeled and deveined (mine were pre-frozen), and in a small container, combine:
1/3 cup AP flour
1T Old Bay Seasoning

Get a heavy skillet hot, and heat 1T butter and 1T olive oil in it.   As the oil heats, dredge the shrimp in the flour-spice mixture, just so they're reasonably coated.   You're going for a light crust.

Arrange the shrimp evenly around the pan, and cook 3-4 minutes on each side (6-8 minutes total), but just until they have some nice browning on the outside. 

If you've timed everything just right, the shrimp will be ready just as you take the pilaf out of the oven.